To make the honeycomb, gently oil a 20cm cake tin. Put the sugar and syrup in a heavy-based frying pan over medium-low warmth. Swirl the frying pan to liquify the sugar, after that mix with a spatula till all liquified– this may take 10-15 mins, so hold your horses and do not allow the mix bubble at this phase. Turn up the warmth, make use of a sugar thermostat if you have one, and warmth the mix to 155C or till a dark brownish-yellow sugar. Remove from the warmth and promptly mix in the bicarbonate of soft drink till gold and lathering. Be mindful not to over-stir: you intend to keep as much air in the mix as feasible.
Carefully put right into the tin. Leave to set and cool down for around 90 mins. Break right into pieces and crush with a moving pin.
If you are making the honeycomb butter, you will certainly require half the quantity, so shop the remainder in an impermeable container at space temperature level for as much as 2 weeks. You can dip pieces in dissolved delicious chocolate, spray over ice-cream or make dual the quantity of butter and freeze.
